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Lamb Carnitas Tacos with Roasted Tomatillo Salsa

Lamb Carnitas Tacos with Roasted Tomatillo Salsa

These lamb carnitas tacos are an amazing addition to my self proclaimed best diet ever, the ” all taco diet”.  Doesn’t that sound like the perfect diet? All tacos. All the time. Who doesn’t love tacos?!?
Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

The recipe for these were inspired from a recipe that has become a staple in our house ever since we first made them. My friend Vijay from Nosh On It is the creator of these amazing pork carnitas and pickled red onions that were so amazing the first time we had them that we make them at least once a month. We always have a jar of the pickled red onions in our fridge too. The food blog world is funny, we often are always creating our own recipes to eat we rarely make and eat what other bloggers make. Not me, I am always making other’s recipes and everything I have made from Nosh On It has always been amazing. Especially the carnitas. You can find the original recipe HERE when Vijay actually guest posted on another blog with consistently good recipes, Oh Sweet Basil. And no he didn’t pay me to say any of this, I just really love his carnitas recipe!

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

The reason we made these tacos with lamb instead of pork this time is because my husband found a company online called Ag Local that sells different meat boxes with different cuts and types in each package. They are all pastured raised meats from local family farms, and being in Vegas we consider any neighboring states to be local since a lot isn’t raised right here. We are always on the lookout for companies like this to try different foods. This one that we got had pork chops, lamb roast, Ny strip steaks and a beef roast.  My husband had never had lamb before, I have twice now, so we decided to make tacos with it. It is leaner than the pork shoulder roast we normally make carnitas with so we had to modify the recipe a little due to that. We weren’t totally sure what to expect since we love pork carnitas so much, but we were both really pleasantly surprised at how amazingly good it is. We will be buying from Ag local again. They have several different styles of boxes to choose from, the one we bought is called “Fit and Lean” and I think we might try the grill master next time. The quality of the meat is very noticeable in the taste and look of the meats we got and quality food is very high priority for us plus we would much rather support companies like this that help out smaller farms and ranches than buy from commercial giant supermarkets.

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

These were also smaller roasts than the size roast we normally use for pork carnitas tacos so we used both of them. My husband actually made this whole meal!! So I guess this is another one of his recipes on my blog. Yay for husband made food.

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

You can see that the lamb is very lean so we added more liquid than originally called for and we cooked it with the pan lid on so it wouldn’t dry out. We added in more liquid when it looked like it was getting low and it cooked a lot faster than the pork did. Once it was cooked in the oven we shredded it and crisped it up a little in a cast iron pan.

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

To go with the tacos we of course made pickled red onions ( recipe HERE)

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

Corn tortillas. I soften these in the oven with a little coconut oil brushed on them and heat on a cookie sheet at 275 Deg F and flip once or twice then keep wrapped in a towel. They will stay nice and pliable so they don’t crack or tear.

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

And some freshly roasted tomatillo salsa – also husband made.

Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

Lamb carnitas tacos. A welcome addition to my all taco diet
Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com4438

 

Yield: 10-12

Lamb Carnitas Tacos with Roasted Tomatillo Salsa

Lamb Carnitas Tacos with Roasted Tomatillo Salsa
Lamb Carnitas Tacos with Roasted Tomatillo Salsa Carnitas recipe very slightly adapted from Vijay Nathan of Nosh On It

Ingredients

For the lamb:

  • 4-5 lbs lamb top round roast
  • 8 cloves garlic, peeled and roughly chopped
  • 1 whole medium yellow onion, diced
  • 1 tsbp sea salt
  • 1 tsp ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 cup orange juice
  • Juice from one lemon
  • Juice from one lime
  • 1 1/2 c chicken broth
  • Corn Tortillas
  • pickled red onions ( recipe HERE)
  • Avocado slices
  • fresh goat cheese crumbles

For the salsa:

  • 1 poblano pepper
  • 1 jalapeño pepper
  • 2 lbs of tomatillos, husks removed, cut in half
  • 6 cloves of garlic
  • 1/2 white onion, diced small
  • Juice of one lime
  • 1 /2 c cilantro
  • Sea salt and pepper, to taste
  • Hot sauce, optional.

Instructions

  • Preheat the oven to 300 Deg. F
  • Cut the lamb into 2- 3” square chunks, do not trim any fat
  • Place the lamb in a large ovenproof skillet and distribute the garlic and onion over the top. Season with spices then add in the orange, lemon and lime juice and one cup of the chicken broth. Place a lid on the pan and place in the oven. Cook for 4-6 hours, checking every hour after the first two hours to see if the liquid is simmering, if its not turn the heat up to 350 and cook until it starts to simmer, leaving the lid on still. Once simmering, bring the heat back down to 300 then check every 20 min or so until the meat starts to shred easily, turning the pieces of meat over every time you check it. If the liquid is getting too low, add in the remaining half a cup of chicken broth.
  • Once the lamb can be shredded easily with a fork remove the pan from the oven and roughly shred with two forks. Heat a cast iron skillet on medium high and add a little coconut oil. Cook the shredded lamb a few minutes to crisp it up then transfer back to the original pan with the remaining liquid and keep warm until ready to serve. Taste the lamb and season with more salt and pepper if desired.
  • Make the salsa while the lamb is cooking. Place the diced onion in a small bowl of ice water.
  • In a skillet over medium high heat dry roast the peppers, garlic cloves still in their peel and the tomatillo halves. Turning the tomatillos once and the rest of the ingredients often to make sure all sides are starting to brown. Remove from the pan.
  • Let cool then remove the garlic peels, stems and seeds from the peppers and place in a blender along with the roasted tomatillos, add in the lime juice and cilantro and blend until mostly pureed. Transfer to a bowl, drain the ice water from the onions and add the onion to the bowl and stir. Taste and season with salt and pepper.
  • To make the tacos
  • Soften the tortillas in a 275 deg oven, lightly brush with oil and heat on a cookie sheet for a few minutes until soft and pliable. Repeat with desired number of tortillas. Keep the tortillas wrapped in a kitchen towel on a plate to keep warm.
  • Take one tortilla, place about 2-3 ounces of the lamb in the center and top with some pickled red onion, avocado slices, some tomatillo salsa, fresh goat cheese crumbles and a dash of hot sauce if desired.
  • Serve with chips and margaritas of course!!

  • Lamb Carnitas Tacos with Roasted Tomatillo Salsa www.pineappleandcoconut.com

    I asked Vijay’s permission to post my version of his recipe. I don’t normally blog other blogger’s recipes (unless I ask permission and I adapt them) and I just had to share this version of lamb carnitas since not everyone eats pork so this is a extremely delicious alternative!!

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